Chocolate Pecan Bourbon Pie

By Susan52

Ingredients

• Filling:
• 1 (9-inch) piecrust, store-bought or your favorite crust recipe
• 2 tablespoons heavy cream (to glaze the crimped pie edges)
• 3 large eggs, at room temperature
• 1/2 cup plus 1 tablespoon sugar
• 1 1/4 cups dark corn syrup
• 1/2 tablespoon pure vanilla extract
• 1 tablespoon bourbon
• 5 tablespoons unsalted butter, melted and kept warm
• 1 1/2 cups chopped pecans3/4 cup semisweet chocolate chips

Details

Servings 10
Preparation time 20mins
Adapted from relish.com

Preparation

Step 1

Preheat oven to 350F.

Brush edges of pie shell with heavy cream.

To prepare the filling, combine eggs, sugar, corn syrup, vanilla and bourbon in a large bowl. Beat with an electric mixer on medium speed. Be sure to scrape the sides and bottom of the bowl at least 2 times while mixing. Add warm melted butter and mix well.

In a separate bowl, combine pecans and chocolate chips. Sprinkle over bottom of pie shell. Pour filling over the nuts and chips, covering them completely.

Place on a baking sheet and bake 40 to 45 minutes, or until the pie is firm. The edges of the filling will rise, but the middle will remain a little loose. The pie will continue to bake after it’s removed from the oven. Transfer to a wire rack and let cool 2 to 3 hours before serving. This pie is best served at room temperature or warmed in a 350F oven about 10 minutes. It can be stored in the refrigerator up to 5 days. When wrapped tightly with plastic wrap, it can also be frozen for up to 2 weeks.